Boiled fish is Sichuan cuisine, but after arriving in Huaibei, its original taste has changed. It seems that each person has one recipe, and each region has its own recipe. Call it to do as the Romans do.
This method has many side dishes and the taste is spicy and delicious. It's very delicious.
boiled fish
Recipe Recommendations
- black fish appropriate amount
- mushroom appropriate amount
- bean sprouts appropriate amount
- green vegetables appropriate amount
- fans appropriate amount
- ham appropriate amount
- bacon appropriate amount
- chilli appropriate amount
- pepper appropriate amount
- octagonal appropriate amount
Steps for boiled fish
1
Cut the skull into slices and slice the fish.
2
Chili shredded pepper, pepper, onion, ginger and star anise.
3
You can use the side dishes according to your preference. It's also very delicious with lettuce, but my brother doesn't eat lettuce.
4
Grip the fish slices with salt, pepper, and egg white well, soak for ten minutes, sprinkle with starch and grip well.
5
First saute onion, ginger and star anise, pepper and shredded pepper in half over low heat. Pour in the fish skull and stir-fry for a while, add bean sprouts and mushroom bacon. Stir fry evenly.
6
Add water to boil, season with salt, and simmer over low heat for 20 minutes to taste.
7
Remove all the ingredients and place them in a bowl.
8
Hot vegetables, vermicelli, and ham until the vermicelli is slightly harder than what you like.
9
Remove and place well.
10
Bring to a boil over high heat, pour in the fish slices, roll and remove. Season the remaining soup with MSG.
11
Pour the soup into a basin, sprinkle with paprika powder, and pepper powder to set aside.
12
Cool and fry the fragrant pepper and dried peppers, remove and place them in a basin, heat the remaining oil and pour on it.boiled fish Make Tips
1. Bean sprouts fans are indispensable. Ingredients can be matched according to your preference. My parents said it was more enjoyable than eating hot pot.,,, Filling fish is a technical job, and you can ask the fish seller to provide slices. Be sure to wash it clean when you go home. 3. The key to the taste of boiled fish is to wash and pickle the fish slices, put in the water, sprinkle salt and knead them out of mucus during washing, rinse, rinse and rinse again until there is no dirt. Pickling is to use salt, pepper, and egg white first, marinate for ten minutes before grabbing the starch. When entering the water, the heat should be high. Put the fish slices down and shake the pan quickly, use chopsticks to stir them up, change color and roll them out. When it comes out of the pot, it will be sixty-seven ripe, and it will be ninety percent ripe once it is poured in hot oil. The remaining 10% is cooked. 4. Use black fish or grass carp for boiling fish.